Norwegian Arctic Cod Thick-Crust Pizza
Notes
Ingredients:
- Norwegian Arctic cod: 1 piece
- High-gluten flour: 200g
- Salt: 3g
- Oil: 10g
- White sugar: 8g
- Warm water (35°C): 120g
- Yeast: 3g
- Onion: 10g
- Green and red bell peppers: 10g each
- Corn: 20g
- Lunch meat: 10g
- Mozzarella cheese: as needed
- Tomato sauce: as needed
- Pepper powder: a pinch
- Lemon juice: a few drops
- Prepare the cod, ensuring it's boneless and skin-on. Cut it into small pieces and marinate with salt, pepper, and lemon juice for 10 minutes.
- Clean and dice the bell peppers and onion.
- Boil the corn until cooked, then set aside.
- Mix warm water with yeast and let it sit for 2 minutes.
- Combine flour, salt, sugar, yeast, and oil.
- Add the yeast water and mix to form a lumpy dough.
- Knead the dough until smooth, cover with cling film, and let it ferment until it doubles in size.
- After fermentation, knead the dough to release gas, then divide into four portions and shape each into a ball.
- Roll out each ball into a circle, folding the edges slightly inward to form a crust.
- Place the dough on a baking tray, prick with a fork to prevent puffing during baking.
- Spread tomato sauce and a layer of mozzarella cheese on each crust.
- Add corn, bell peppers, onion, and lunch meat.
- Top with cod pieces and additional cheese.
- Bake in a preheated oven at 190°C for 18 minutes. Adjust the temperature according to your oven.
- Remove the pizza from the oven and let it cool slightly before serving.
- Enjoy your soft, thick-crust pizza with delicious cod topping.
- Rich in protein from cod and cheese.
- Contains complex carbohydrates from the high-gluten flour.
- Provides vitamins and minerals from the vegetables.
- Caloric content varies based on portion size and additional toppings.